Purple potatoes? Yup. Popular in Peru. This beef stew serves 4 plus leftovers. Brown 3 lbs. chuck stew meat in a little olive oil in a large stock pot. Brown in stages and remove meat to a bowl. Saute one chopped onion and one sliced leek in the pot until brown, deglaze with 1/2 cup red wine vinegar. Add the beef back in. Stir in 1 tsp. cumin, 1 tsp. coriander, 1/2 tsp. cinnamon, 1/2 tsp. cayenne, 1 tsp. garlic powder, ground black pepper, salt to taste. Add 2 small thinly sliced aji amarillo or other hot peppers. Check for heat, adjust accordingly. Simmer for 1 hour.
While meat is simmering, par-boil 6 peeled purple potatoes. Cool. Cut into 1″ chunks. Add potatoes, 3 sliced carrots, 1 sliced parsnip, another sliced leek. Add a little chicken or vegetable broth if getting dry. Stir and simmer another hour. Warm up for dinner later, or cool and refrigerate. Better the next day. In summer, add fresh corn kernels.
I totally made this recipe up, so don’t blame anybody from Peru.